How to Make Vanilla and Chocolate Fondant Icing

Fondant is a wildly versatile, sugar-based, claylike medium that can be used to decorate cakes, cookies, cupcakes and other sweet confections. As opposed to the "rougher" texture of buttercream icings, fondant icing creates a smooth, polished finish on baked goods. Fondant is commonly utilized by professional chefs to achieve original and complex designs, but you can do it, too.

Things You'll Need

• Large mixing bowl (not metal)
• Sifter
• 7 cups confectioner's sugar (for vanilla)
• 5 cups confectioner's sugar and 2 cups unsweetened Dutch cocoa (for chocolate)
• Saucepan
• 1/4 cup water
• 1 tbsp. agar-agar (gelling agent)
• 1/2 cup corn syrup
• 1 1/2 tbsp. glycerine
• 1 tsp. 100 percent pure vanilla or chocolate extract
• Rubber spatula
• Cornstarch
• Plastic wrap
• Airtight container

Instructions

1. Sift 7 cups confectioner's sugar into a large bowl (do not use a metal bowl) for vanilla fondant. For chocolate fondant, sift 5 cups confectioner's sugar and 2 cups unsweetened Dutch cocoa. Make a well in the center of the sifted powder. Set aside.

2. Pour 1/4 cup water into a saucepan. Sprinkle 1 tbsp. agar-agar over the water and let it sit for 5 minutes. Place the saucepan on the stove over low heat. Stir to dissolve the agar-agar and cover.

3. Turn off the heat. Add 1/2 cup corn syrup and 1 1/2 tbsp. glycerine. Stir well to thoroughly combine.

4. Stir in 1 tsp. vanilla or chocolate extract.

5. Pour the liquid mixture into the well of the dry mixture. Mix with a rubber spatula. Once the mixture is fairly well-combined, turn it out onto a work surface dusted with cornstarch.

6. Dust your hands with cornstarch. Knead the fondant well until you have formed a thick, clay-like dough. If the fondant is too thin or sticky, add a bit of confectioner's sugar until the desired consistency is reached. If the fondant is too dry, add a bit of water.

7. Form the fondant into a ball, wrap securely in plastic wrap and place in an airtight container. Allow it to rest in a cool, dry place for eight hours before using. Do not refrigerate your fondant.

Tips & Warnings

• Add color to your vanilla fondant as you knead it. Knead in just one drop at a time until the desired color is achieved.

References

• Fondant Recipe Guide
• Food Network
• Cookies and Candies; Better Homes and Gardens; 1968

Resources

• Read this Article in Spanish
• Decorating With Fondant
• Baking 911: Types of Fondant
• Food Network Fondant Tips